Nabo-Øl Bryggerens Wit Beer Recipe | BIAB Witbier | Brewer's Friend
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Nabo-Øl Bryggerens Wit

142 calories 15.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Nabo-Øl
Calories: 142 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Thursday March 16th 2017
1.046
1.013
4.3%
18.8
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 50.2%
0.80 kg German - Wheat Malt0.8 kg Wheat Malt 37 2 16.1%
0.80 kg Torrified Wheat0.8 kg Torrified Wheat 36 2 16.1%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 8%
0.24 kg German - Caramel Pils0.24 kg Caramel Pils 35 2.4 4.8%
0.24 kg German - Munich Dark0.24 kg Munich Dark 37 15.5 4.8%
4.98 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 12.7 Boil 60 min 14.05 30.3%
23 g Centennial US 23 g Centennial US Hops Pellet 9.4 Boil 5 min 4.77 69.7%
33 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 67 °C 60 min
Infusion -- 78 °C 5 min
 
Other Ingredients
Amount Name Cost Type Use Time
9 g Korianderfrø, lett knust Herb Boil 5 min.
1.80 g Kamilleblomst Herb Boil 5 min.
50 g Lime, fersk i biter Flavor Boil 5 min.
50 g Grapefrukt, fersk i biter Flavor Boil 5 min.
1 tsp Gjærnæring Fining Boil 15 min.
10 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukker       Amount: 7 gram pr. ltr      
 
Notes

Husk rehydrer gjær.

Start gjæring på 18 gr. La stige til 22 gr. i løpet av 2 dg. Gjæres totalt i 14 dg.

Note: Vurdere evt. annen mer Citrus-aktig humle for Cascade - med samme AA.

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  • Public: Yup, Shared
  • Last Updated: 2017-03-24 21:35 UTC
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